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Eight Precious Vegetable Stir-Fry

Here is a tempting vegetarian entrée, very quick to prepare. It was created by celebrity chef Martin Yan, who helped prepare the menus for Viking’s China ships; it appears in his Quick & Easy cookbook.

Ingredients

Stir-Fry:
1 T cooking oil
1 tsp minced garlic
1/2 tsp minced ginger
1/2 C carrots, peeled & sliced
1/2 C jicama, peeled & sliced
1/2 C lotus root, peeled & sliced
8 Chinese long beans, cut into 1-inch pieces
4 heads baby bok choy, quartered lengthwise
8 small shiitake mushrooms, stemmed
2 T water
1/2 red bell pepper, seeded & cut into 1-inch diamonds
4 asparagus spears, trimmed & thinly sliced diagonally

Sauce:
1/2 C vegetable or chicken broth
4 tsp rice wine or dry sherry
1 T oyster-flavored sauce
1 T soy sauce
1 tsp toasted sesame oil
2 tsp sugar
1/4 tsp ground white pepper
2 tsp cornstarch dissolved in 4 tsp cold water

Directions

Combine sauce ingredients in a bowl and set aside. Place a wok or large skillet over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring until fragrant, about 10 seconds. Add carrots, jicama, lotus root, long beans, bok choy and mushrooms; stir-fry for 1 minute. Add water, cover and cook for 3 minutes. Add bell pepper and asparagus and stir-fry for 1 minute. Add sauce and cook, stirring until sauce boils and thickens.

Makes 4 servings.

Experience China with Viking



Imperial Jewels of China

Beijing to Shanghai
from £2,995 | 13 Days | 11 Guided Tours | 1 Country

See all of China’s key highlights in just 13 days. Explore cosmopolitan Shanghai and, in Beijing, imperial treasures like the Great Wall and Forbidden City. Cruise the wildly beautiful Three Gorges region of the legendary Yangtze, and admire the engineering marvel of the Three Gorges Dam. You also visit Xian, home of the famous Terra Cotta Army.

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